Hamburgers With Goat Cheese Recipes

HAMBURGER WITH GOAT CHEESE

Steps:

• For the burger, soak the bread in lukewarm water. Mix the ground beef with the egg, mustard and well-squeezed out bread. Knead and season with salt and pepper. Form 8 flat patties from the meat mixture and cook on both sides until golden brown in a hot pan with butter. Meanwhile halve the hamburger buns horizontally, place the cut surface on a hot grill or in a hot grill pan and lightly fry. Peel the onion and cut into thin rings.
• For the burger toppings, rinse the lettuce leaves, clean, spin dry and remove leaves from stems. Clean the cucumber and cut lengthwise into thin slices. For the dressing, mix the mayonnaise with the mustard and season with salt, pepper and a dash of lemon. Top half of the burgers with a slice of processed cheese and top half the of the burgers with a slice of goat cheese. The cheese should melt and the burgers should stack on top of each other.
• Remove the buns from the oven and cover the bun bottom with some lettuce, salad dressing, cucumber and onion slices and stack the burgers on top. Position the top buns slightly offcenter to the hamburgers and serve with potato wedges, as desired.

HAMBURGERS (WITH GOAT CHEESE)

Steps:

• Preheat broiler to high.
• Divide beef into 4 portions. Shape each into hamburger-shaped rounds, each about an inch thick. Sprinkle with salt and pepper. Place wire rack on baking dish and arrange patties over it. Put meat under broiler, inch or two from source of heat, and leave broiler door slightly ajar. Cook about 3 minutes on one side if you wish meat rare. If you prefer it more well done cook up to 6 minutes on one side, then turn and continue cooking 2 to 4 minutes.
• Meanwhile, crumble cheese and top each portion of meat with equal portions of cheese, pressing to keep mounds of cheese intact. Return cheese-topped patties to broiler and let broil about 2 minutes until the cheese is browned on top and partly melted.
• Sprinkle top of each patty with chopped tarragon.

GRILLED HAMBURGERS WITH GOAT CHEESE

Steps:

• Heat grill to medium. In a large bowl, place ground chuck and herbs. Season with salt and pepper. Using your hands, mix ingredients together until combined. Form into 6 patties; set aside.
• Brush the tomato and onion slices with oil, and season with salt and pepper. Grill the tomato and onion slices until slightly charred on both sides (onion should be tender), 4 to 6 minutes for tomatoes and 6 to 8 minutes for onions. Remove from the grill, and keep warm.
• Grill hamburger patties, 3 to 5 minutes per side for medium-rare. When they have reached desired doneness, place cheese on top of each patty. Grill until cheese is slightly melted.
• To serve, stack slices of onion and tomato on a serving platter with romaine and endive. Place hamburgers on top.

HAMBURGERS WITH GOAT CHEESE

Steps:

• 1. Preheat the broiler to high. 2. Divide the beef into 4 portions. Shape each portion into a patty about 1-in. thick. Sprinkle with salt and pepper. 3. Place a wire rack in a baking dish and arrange the patties on the rack. Put under the broiler, 1-2 in. from source of heat and leave the broiler door slightly open. Cook about 3 min. on the first side if you wish the meat to be rare. If you prefer it more well done, cook up to 6 min. on the first side. Turn the patties and continue cooking 2-4 min. 4. Meanwhile, crumble the cheese. 5. Top each patty with an equal portion of cheese, pressing it down lightly to keep it on the top of the meat. Return the cheese-topped patties to the broiler and broil about 2 min. or until the cheese is browned on top and partly melted. 6. Sprinkle with the tarragon. This dish: Steak hache au chevre

GOAT CHEESE-STUFFED HAMBURGERS WITH TWO-OLIVE SPREAD

Steps:

• In a bowl, combine the ground sirloin and basil and mix well. Shape into 6 thick patties. Make a pocket in the center of each patty, fill each pocket with 1 tablespoon of the goat cheese, and cover with the meat. Press into patties 3/4 inch thick. Heat grill pan or saute pan over medium-high heat. Spray lightly with nonstick cooking spray, and add the burgers. Cook for 3 to 4 minutes on the first side, flip, and cook 4 to 6 minutes on the second side for medium-rare, or until desired doneness. To serve, place the burgers on the toasted bun halves and top each burger with 2 tablespoons of the olive spread. Top with lettuce and tomato and finish with the top of the bun.
• In a food processor fitted with the metal blade, combine the olives, chopped pepper, capers, parsley, and cayenne pepper and process until coarsely chopped. Then use on-off pulses while slowly adding the olive oil until it is absorbed. Taste for seasoning. Transfer to an airtight container and refrigerate until ready to use.
• ADVANCED PREPARATION: Can be prepared up to 1 week ahead, covered, and refrigerated.

GOAT CHEESE TOPPED VEGGIE BURGER

Steps:

• Creamy, tangy goat cheese loaded with fresh herbs makes an impressive, yet easy, burger topping.
• 1. In small bowl combine chevre, milk, rosemary, thyme and garlic salt. Set aside.
• 2. Micro-cook veggie burger according to package directions, except after turning burger, spread cheese mixture on top. Continue micro-cooking according to package directions.
• 3. Top bun bottom with spinach, burger and bun top.

GOAT CHEESE AND SPINACH TURKEY BURGERS

Steps:

• Preheat the oven broiler.
• In a medium bowl, mix ground turkey, spinach, and goat cheese. Form the mixture into 4 patties.
• Arrange patties on a broiler pan, and place in the center of the preheated oven 15 minutes, or until done.

GOAT CHEESE STUFFED LAMB BURGERS

Steps:

• Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes.
• Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use.
• Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.
• Preheat an outdoor grill for medium-high heat.
• Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.
• Grill the patties on the preheated grill until no longer pink in the center and well done, about 8 minutes per side.

GOAT CHEESE-STUFFED LAMB BURGERS WITH CARAMELIZED RED ONIONS

Steps:

• Make the onions:
• In a 3-quart saucepan, melt the butter over medium heat. Add the onion and salt, toss to combine, and cover. Cook for 20 minutes, stirring several times to ensure that the onion does not stick to the pan. Add the beer, stir, cover, and cook for 10 minutes. If the onion is deeply caramelized and the liquid has mostly evaporated, it's perfection. If not, cook for a few minutes more. Set aside.
• Make the burgers:
• In a large bowl, combine the lamb, garlic, smoked paprika, cayenne, and mint. Mix well. Set aside 4 tablespoons of the lamb mixture and divide the remaining lamb into four equal portions. Shape them into patties slightly larger than the width of the burger bun. Using your thumb, make a well in the center of each patty, going halfway through the lamb.
• Divide the goat cheese into four portions and place them in the thumb divots. Flatten each tablespoon of reserved burger mixture into a disc and place on top of the goat cheese. Pinch the edges to encase the cheese in the lamb. Season both sides of each patty with salt and pepper.
• In a large skillet, melt the butter with the olive oil over medium heat. Fry the burgers for 4 to 5 minutes per side for medium doneness.
• Place the burgers on the buns and top each with 1 tablespoon mayo, some caramelized onions, bacon, and 1/4 cup arugula.

GRILLED HAMBURGERS WITH GOAT CHEESE

Steps:

• Heat the grill to medium. In a large bowl, place the ground chuck and herbs. Season with salt and pepper. Using your hands, mix the ingredients together until combined. Form into 6 patties; set aside.
• Brush the tomato and onion slices with oil, and season with salt and pepper. Grill the tomato and onion slices until slightly charred on both sides (onion should be tender), 4 to 6 minutes for tomatoes and 6 to 8 minutes for onions. Remove from the grill, and keep warm.
• Grill the hamburger patties, 3 to 5 minutes per side for medium-rare. When they have reached desired doneness, place cheese on top of each patty. Grill until the cheese is slightly melted.
• To serve, stack slices of onion and tomato on a serving platter with romaine and endive. Place the hamburgers on top.

THYME TURKEY BURGERS WITH GOAT CHEESE

Steps:

• Preheat your grill or pan if using the stove.
• Combine all the herbs together in a small bowl.
• Divide the turkey into four, equal-sized portions.
• Mix 1/4 of the herb mixture into each portion or turkey, and mix well with your hands.
• Mix in salt and pepper if desired.
• Cook or grill turkey burgers, turning a few times, for about 6-7 minutes per side.
• Check for doneness by cutting into the center of one.
• If no longer pink, then they are done.
• Smear room-temperature goat cheese on the hot burgers.
• Serve with grilled sweet onions and tomatoes or on their own.